Third Avenue Cafe’s Banana-Chocolate-Chip Cupcakes
These dairy- and egg-free cupcakes are a little heavier than most cakes similar to a quick bread. But they’re quite tasty.
4 cups all-purpose flour
1½ tablespoons EnerG egg replacer powder
1½ tablespoons baking powder
1½ tablespoons baking soda
1 teaspoon salt
¾ cup turbinado sugar
½ cup maple syrup
½ cup olive oil
1 cup soy milk
1½ tablespoons vanilla
4 cups mashed bananas
15 ounces Tropical Source brand chocolate chips
Preheat oven to 325 degrees.
In a large bowl, mix flour, egg replacer, baking powder, baking soda, salt and sugar.
In a separate bowl, mix maple syrup, olive oil, soy milk, vanilla and bananas. Stir maple syrup mixture into flour mixture, using a wooden spoon and stirring just until the flour is incorporated. Stir in chips. Divide among 28 to 32 liners in muffin tins.
Bake 25 minutes, or until a toothpick inserted into the center of each cupcake comes out with only a few crumbs.
Makes 28 to 32 cupcakes.
Peanut Butter Icing
OK, this has the consistency of a real icing, but the flavor is quite different. Not different in a bad way, just different. I like it because it reminds me of my childhood spent in health-food co-ops.
2 cups freshly ground peanut butter
1 cup real maple syrup (not imitation)
1 cup Haines unsalted safflower margarine
Beat together all ingredients until mixture is spreadable.
Makes about 3½ cups icing.
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